106 



THE farmers' cabinet. 



VOL. I. 



the application of some great degree of 

 heat, wliich sometimes assists in producing 

 a very inferior kind of butter." The judi- 

 cious farmer should not attempt to imitate 

 such practice, but allow his croam to remain 

 in the vessel for keeping it, until it has ac- 

 quired that proper degree of acidity that fits 

 it for being made into butter with great ease, 

 and by a very moderate degree of agitation ; 

 by which process only very fine butter can be 

 prepared. 



Churning. — The process of churning is 

 necessary to force out the serous fluid from 

 the cream in order to produce butter. This 

 is done by agitation and in a churn. There 

 are various kinds of churns, but the best 

 churn is the one that will preserve the pro- 

 per temperature, or the same temperature 

 that is in the churn and cream when put 

 into it. In warm weather cold water for 

 some time is to be put into the churn, and 

 in cold weather scalding water, and also 

 putting hot or cold water in the cream ac- 

 cording to the season. As it is important 

 to preserve the same temperature while 

 churning — the best churns are those which 

 dre used in an horizontal position — such as 

 the stationary barrel with dashes to move in 

 the inside. A small churn is in use on this 

 principle, and answers a good purpose, as a 

 hole of sufficient size from one half an inch 

 to an inch, may be made on the top, to let 

 out the warm air produced by the agitation 

 of the cream, and to admit the cool air. A 

 barrel churn of this kind has been used, 

 when 36 to 33 lb. of butter was made twice 

 a week. An e.xtract from Dr. Anderson is 

 given to show great care is needed in churn- 

 ing. 



" In the process of churning greater nicety 

 is required, than most persons are aware of; 

 a few hasty irregular strokes may render the 

 whole of the butter ofscarcely any value, and, 

 but for this circumstance would have been of 

 the first quality." 



Making up the Butter. — It is not ne- 



■cessary to describe the common mode of 

 preparing tiio butter for market, when taken 

 from the churn. The object is to take from 

 the butter all the serous liquor— which is done 

 ■by letting it off, and washing the butter by 

 •change of water until it is pure, and not dis- 

 colored. The advantage of the churn above 

 recommended is going through this process 

 -without the use of tiie hand — and working 

 the butter after it is separated from the serous 

 liquor. Even tiie salt may ho worked in, in 

 the churn. If butter worked in a barrel 

 churn where was put I an ounce of sugar, 

 nalt petre and salt to a pound of butter into 

 the £hurn and when well worked it was put 



in thin layers in firkins with another ^ ounce 

 of the above spread on each layer. This 

 butter %vas sent to the West Indies, and a 

 firkin was kept until the vessel returned 

 with lumber from a Southern port, and was 

 in prime order. 



It is agreed by all good butter makers 

 " unless the milk is entirely taken away, 

 the butter will infallibly spoil in a short 

 time, and if it be much worked ihe butter will 

 become tough and gluey, and it should be 

 salted as soon as the milk is removed. — Maine 

 Farmer. 



Food of Horses. — The coach proprietors in 

 Scotland who have lately adopted the plan 

 of cutting the hay and bruising the oats be- 

 fore they are given to the horses, save one 

 fourtii of the quantity, and the horses are 

 kept in better condition than before. We are 

 aware that there is nothing new in this plan, 

 but hitherto it has not been much adopted. 

 Other persons mix potatoes and turneps with 

 barley dust, straw and salt, which it is said, 

 has been found to be a very nutritious diet 

 for horses. 



To extract Grease Spots from Clothes. — 

 Spirits of Turpentine is frequently used for 

 this purpose, but in clearing one spot by this 

 process, we have found to our sorrow, another 

 in its place, deeper and broader. Highly 

 rectified alcohol is now recommended. The 

 mode of using it is this; a small piece of 

 sponge is wet with it, and rubbed upon the 

 spot very thoroughly, until nothing can be 

 seen, and the cloth nearly dry. In this way 

 grease spots can bo taken out from various 

 kinds of silk, from cloaks, from carpets, from 

 the collars of coats, &c. If the alcohol be 

 good and the application judiciously made, 

 the instances of failure will be comparatively 

 rare. When the garment can be washed, 

 good soap and soft water will uniformly suc- 

 ceed in common grease or oil spots ; but if 

 any rosin or wax be present, alcohol is indis- 

 pensable. 



Receipt for Fickling.-Aher cleansing your 

 cask, put first a layer of white oak leaves, 

 and then a layer of Cucumbers, or whatever 

 your pickles consist of, and so on to fill your 

 cask ; intersperse between each layer, mus- 

 tard seed, horse-raddish, &c., and to every 

 twenty cucumbers one bell of pepper. Form 

 a composition of clean salt and water, not 

 hardly sufficiently strong to bear an egg, to 

 every gallon add one quart of good vinegar; 

 scald and scim this pickle, and after cooling 

 to a degree of blood warmth, add it to your 

 cask, and cover it tight. — If rightly per- 

 formed, this method will preserve pickles the 

 vear round, and form a very agreeable sauce. 



